Recipes
Cold Brewed Iced Coffee
Summer is coming! How about an easy way to make coffee that produces a smooth brew that is ready to be served over ice? Try this version of iced coffee and you will never be stuck with hot coffee poured over melting ice again!
Cold Brewed Iced Coffee
Posted by Kelli Glazebrook on Apr 05, 2010
Several years ago, hubby and I saw this recipe in the New York Times and were inspired to try it. Here is the link to the original story: http://www.nytimes.com/2007/06/27/dining/27coff.html
This produces very smooth and rich coffee that won't overly melt your ice. You can make double or triple batches and store in the fridge, because you will want more than one glass a day! So smooth you probably won't need cream or sugar.
Made it with locally roasted Cafe Corazon Sumatra coffee and it was absolutely delicious.
Ingredients
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)
Instructions
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
You can also make this in a French press, just combine the water and coffee and let sit overnight. Press the grounds down and then strain through a sieve.
1 Comment
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Comments
Tom (not verified) | Wed, 2010-04-07 13:40
Kelli,
Thank you for posting these instructions! I tried it with some Cafe Corazon "Luchadores", and it was great. Really brings out the best flavors of the coffee. No cream or sugar needed, really, although I think it would be good that way as well. This is a great alternative to iced tea, or other beverages, especially in the warmer months.